Crock Pot Chicken Alfredo (Printable)
Tender chicken in a rich parmesan cream sauce with fettuccine, all made hands-off in your slow cooker for an effortless weeknight dinner.
# What You'll Need:
→ Meats
01 - 2 lbs boneless, skinless chicken breasts
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 4 cloves garlic, minced
→ Dairy
04 - 2 cups heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 4 oz cream cheese, cubed
07 - 2 tbsp unsalted butter
→ Pasta
08 - 12 oz fettuccine pasta, uncooked
→ Seasonings
09 - 1 ½ tsp salt
10 - ½ tsp black pepper
11 - ½ tsp dried Italian herbs
12 - ¼ tsp crushed red pepper flakes
→ Liquids
13 - 1 cup low-sodium chicken broth
→ Garnish
14 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Place chicken breasts in the bottom of the slow cooker. Season evenly with salt, black pepper, and dried Italian herbs.
02 - Scatter the chopped onion and minced garlic over the seasoned chicken.
03 - Pour the chicken broth and heavy cream evenly over the ingredients in the slow cooker.
04 - Distribute the cream cheese cubes and butter across the top of the mixture.
05 - Cover and cook on low setting for 4 hours, or until chicken reaches an internal temperature of 165°F and is tender.
06 - Remove the cooked chicken breasts and shred using two forks. Return the shredded chicken to the slow cooker.
07 - Add the uncooked fettuccine to the slow cooker, stirring to submerge the pasta completely in the sauce.
08 - Sprinkle the freshly grated Parmesan cheese over the mixture and stir well to combine.
09 - Cover and cook on high setting for 25-35 minutes, stirring once or twice, until pasta is al dente and sauce has thickened to a creamy consistency.
10 - Serve immediately, garnished with chopped fresh parsley.
# Expert Tips:
01 -
- The slow cooker does practically all the work while you go about your day
- That moment when you stir in the pasta and watch it transform into pure comfort
02 -
- Stirring the pasta halfway through prevents it from sticking together in clumps
- The sauce continues thickening as it stands so do not panic if it looks thin at first
03 -
- Grate your own Parmesan because pregrated resists melting properly
- Low and slow prevents the cream from separating which can happen with high heat